Paleo Baked Chicken Enchiladas

Ingredients

1 lb Chicken Breast, Shredded

1 can 14 Oz Enchilada Sauce (El Pato is preferred but low sugar (1g or less is Ok))

1 can 4 Oz Sliced Black Olives (Optional)

1 can 4 Oz. Diced Green Chilis

1 Bell Pepper (Any Color) (diced)

1/4 cup Red Onion (diced)

2 Cloves Of Garlic (Minced)

1 tsp Chili Powder

1 tsp Dried Oregano

Salt And Pepper To Taste

3 Eggs (whisked)

Cilantro (to garnish)

Directions

1. Preheat oven to 350 degrees.

2. Grease an 8x8 pan with coconut oil.

3. In a bowl, add the shredded chicken, the can of enchilada sauce, can of green chilis, black olives, bell pepper, onion, garlic, chili powder, oregano, and salt and pepper and mix well. The salt and pepper is to your taste. Mix this up well.

4. Add the whisked eggs over the top and mix the eggs in until you can barely tell you added them. Really fold them in.

5. Pour the mixture into the baking dish.

6. Place in the oven for 1 hour and 15 minutes. Please check at 1 hour to see if the eggs have set completely. If not, check every 5 minutes from the hour mark if needed.

7. Let it rest for 5 minutes then garnish with optional cilantro (and post challenge you could add a little goat cheese:).

Notes

• Kid Friendly; Add cheese over the top the last 15 minute of baking or add it at the end of the baking so it just slightly melts on top

• Serve with: Guacamole, side salad, side veggie